The report "Food Emulsifiers Market by Type (Mono-, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates & Polyglycerol Esters), Application (Bakery, Confectionery, Convenience & Dairy, Meat), Source (Plant & Animal), & by Region - Global Trend & Forecast to 2020" published by MarketsandMarkets, The market for food emulsifiers is projected to grow at a CAGR of 5.5% from 2015 to 2020 to reach $2.9 Billion by 2020. In 2014, the European region was the largest market for food emulsifiers.

The market report defines and segments the Food Emulsifiers Market with analyses and projections of the market size in terms of value and volume. It also identifies the driving and restraining factors of the market with analyses of the trends, opportunities, restraints, and challenges. The size of the market in key regions such as North America, Europe, Asia-Pacific, and Rest of the World (RoW) has been estimated and projected.

Food Emulsifiers Market is considered to be one of the fastest growing segments of food additives market due to the growing trend towards reducing fat content in the food products. The Food Emulsifiers Market is driven by the rise in consumption of processed and packaged food products in developed and developing countries. Investments & expansions formed the most preferred strategy, among the key players, to tap new markets globally.

The report includes development strategies and product portfolios of leading companies such as Archer Daniels Midland Company (U.S.), E. I. du Pont de Nemours and Company (U.S.), Cargill, Incorporated (U.S.), Kerry Group Plc. (Ireland), and Ingredion Incorporated (U.S.).

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